I made this for dinner tonight. It was easy and tasty.
MISO-GLAZED EGGPLANT Recipe at Epicurious.com
Active time: 15 min Start to finish: 25 min
6 tablespoons shiro miso* (white fermented soybean paste)
3 tablespoons rice vinegar (not seasoned)
1 1/2 tablespoons water
3 3/4 teaspoons sugar
1 tablespoon finely grated peeled fresh ginger
2 tablespoons vegetable oil plus additional for brushing pan
6 Asian eggplants(about 8 inches), halved lengthwise
2 scallions, finely chopped
Preheat broiler.
Whisk together shiro miso, vinegar, water, sugar, and ginger until sugar is dissolved.
Brush a large shallow baking pan with oil and arrange eggplant, cut sides up, in pan. Brush tops with 2 tablespoons oil (total). Broil eggplant 4 to 6 inches from heat until it begins to turn pale golden and soften, 4 to 5 minutes. Brush generously with miso mixture and broil 2 minutes more. Brush eggplant with miso again and rotate pan 180 degrees (do not turn eggplant over), then continue to broil until eggplant is tender and glaze is golden brown, 2 to 3 minutes. Serve sprinkled with scallions.
Note: I used a regular eggplant cut into eighths and only half the miso glaze.
Tags: art, Journal, recipeRelated posts
2 Comments
Sorry, the comment form is closed at this time.
No matter what you glaze it with, or how much glaze you use, it is still eggplant.
You have eaten eggplant when I’ve cooked it before and said that you liked it. This becomes extremely soft and tender.